Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

Lyman, Donald J.; Benck, Robert; Merle, Scott

doi:10.1155/2011/815304

Cited by 6 publications

(3 citation statements)

References 3 publications

(1 reference statement)

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“…These results are supported by studies showing that coffee aroma changes depending on the processing method of green coffee beans (Lyman et al, 2011), and that the coffee flavor pattern varies according to the variety of coffee beans (Kim et al, 2014). In conclusion, Electronic Nose analysis, which can clearly distinguish between different coffee aromas within a short period of time, is considered to be a very effective method for evaluating the quality of coffee.…”

Section: Flavor Analysis By Electronic Nosesupporting

confidence: 57%

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Song

2020

pnf

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Cordyceps coffee, containing Cordycepin and -glucan, was developed to improve quality and functionality of coffee. We evaluated its biological activities and quality characteristics. We treated green coffee beans with mixed extracts from three medicinal mushrooms, Cordyceps mushroom (Cordyceps militaris), Phellinus mushroom (Phellinus linteus), and Chaga mushroom (Inonotus obliquus). Both control [27.00 mg gallic acid equivalent (GAE)/g] and Cordyceps coffee (37.34 mg GAE/g) had higher contents of polyphenol than the Cordyceps mushroom raw materials (23.17 mg GAE/g). 1,1-Diphenyl-2-picrylhydrazyl scavenging activity was higher for both the control and Cordyceps coffee (80.56% and 82.21 %, respectively) compared with Cordyceps mushrooms (62.89%). -Glucan content was determined by the enzyme method; the raw Cordyceps, Phellinus, and Chaga mushrooms contained 3.79%, 7.06%, and 8.57% -glucan, respectively. However, -glucan and total glucan contents were much lower in Cordyceps coffee (2.03% and 3.11%, respectively) than in the raw mushrooms. The amount of Cordycepin, as determined by high performance liquid chromatograph, was 2,274.70 mg/kg for the Cordyceps coffee and 11,533.22 mg/kg for the Cordyceps mushrooms. Through flavor pattern analysis using the electronic nose system, we showed Cordyceps coffee kept the original coffee aroma (similar as the control), and this was not obstructed by the off-flavor of the Cordyceps mushrooms. In conclusion, this study suggests that Cordyceps coffee may be a novel functional coffee containing the functional components Cordycepin and -glucan.

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Section: Flavor Analysis By Electronic Nosesupporting

confidence: 57%

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Song

2020

pnf

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“…In general, the resulting chemical profiles of green coffee beans are strongly associated with the final coffee cup quality (54)(55)(56)(57)(58). For instance, caffeine, CGAs, and trigonelline are responsible for the bitterness and astringency of the final coffee beverage.…”

Section: Discussionmentioning

confidence: 99%

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Bruyn

Zhang

Pothakos

et al. 2017

Appl Environ Microbiol

183

164

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The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, highthroughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process.IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.

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“…First, a peak was observed at 1744 cm -1 , which was attributed to the C = O stretching vibration of the ester group [51]. The peaks at 1699 cm -1 and 1645 cm -1 were ascribed to the C = O stretching vibration of aliphatic acids from caffeine [52,53] and the C = O stretching vibration of carboxylic acids [54], respectively. In addition, the characteristic peaks of coffee at 1650 cm -1 -1550 cm -1 were dependent on the type of coffee beans [55].…”

Section: Surface Characterizations Of Bc-cof Bio-leathermentioning

confidence: 99%

Production of coffee-dyed bacterial cellulose as a bio-leather and using it as a dye adsorbent

Kim

2022

PLoS ONE

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Owing to its sustainability and environmentally friendliness, bacterial cellulose (BC) has received attention as a zero-waste textile material. Since the color of original BC was mostly yellowish white, a dyeing process is necessary to suggest BC as a textile. Thus, this study aimed to suggest a natural dyeing method using coffee to produce an eco-friendly coffee-dyed bacterial cellulose (BC-COF) bio-leather and to propose a reusing method as a dye adsorbent. To determine the dyeing and mordanting conditions with the highest color strength value, parameters such as dyeing temperature, time, mordanting methods were evaluated. Fourier-transform infrared spectroscopy and X-ray diffraction analysis confirmed that BC-COF was successfully colorized with coffee without changing its chemical and crystalline structures. In addition, field-emission scanning electron microscopy and Brunauer-Emmett-Teller surface area analysis confirmed that coffee molecules were successfully incorporated into fiber structures of BC. The effects of pH, concentration, temperature, and time on the adsorption of methylene blue dye using BC-COF bio-leather were also evaluated using ultraviolet-visible spectroscopy and zeta potential measurement. The results showed that BC-COF was found to be most effective when pH 6 of methylene blue solution with a concentration of 50 mg/L was adsorbed for 30 minutes at 25°C. Moreover, BC-COF could be reused for multiple times and had better dye adsorption rate compared to the original BC. From the results, it was confirmed that BC-COF could be employed as a dye adsorbent.

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Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

Cited by 6 publications

References 3 publications

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Production of coffee-dyed bacterial cellulose as a bio-leather and using it as a dye adsorbent

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